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Strawberry Rhubarb Tart


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From Leslie Glover Pendleton

A match made in spring, strawberries and rhubarb, sits pretty in this tender cookie crust. The dough is softer than a pie dough, so don't worry if it is a bit sticky. Keep your hands floured when pressing it into the pan and rolling into ropes.


  • Filling (Strawberry Rhubarb Tart)
    • 1 lb. strawberries hulled and sliced
    • 1 1/2 c. rhubarb, 1/2 inch slices about 1/2 lb
    • 2/3 c. sugar
    • 1 tbsp. Clabber Girl Cornstarch
  • 1 1/3 c. all-purpose flour
  • 1/2 c. butter cut into pieces
  • 1/2 c. sugar
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 1 lg. eggs
  • 1 tsp. lemon zest
  • 1 tsp. almond extract


In a food processor blend the ingredients for the crust until it just forms a ball. Wrap 3/4 of the dough in plastic wrap flattening it into a disc and wrap the remaining dough separately. Chill both doughs for at least 1 hour.

Preheat the oven to 375 F.

With floured hands press the larger piece of dough into the bottom and 1-1/2 inches up the side of a 9-inch springform pan. Stir together the strawberries, rhubarb, sugar and Clabber Girl Corn Starch in a bowl and pour into the shell, spreading it evenly. With floured hands roll pieces of the remaining dough into thin 1/4 thick ropes and lay the ropes over the filling in a lattice pattern.

Bake the tart in the middle of the oven for 50 minutes. Transfer it to the upper third of the oven and bake for 10 minutes more or until the crust is golden and the filling in gently bubbling.

Let the tart cool completely. Run a sharp knife around the edge and remove the side of the pan. Serve with vanilla ice cream or whipped cream.